Spider’s web taco dip

• avocados↗3 large

  3 large, peeled and stoned

• limes↗2

  2, juiced

• soured cream↗100ml ml
• coriander½ small bunch of

  ½ small bunch of

• tomatoes↗2

  2, finely chopped

• red onion↗½

  ½, finely chopped

• pitted black olives↗10

  10, sliced

• cheddar↗50g g

  or another hard cheese, grated

• tortilla chips

  to serve

Step-by-step instructions

1. 1

   Scoop the avocado flesh into a blender. Add the lime juice, half the soured cream and most of the coriander (reserve a few leaves to serve), season with salt and blitz until smooth. Alternatively, finely chop the coriander and mash the ingredients together.

2. 2

   Spread the dip into a shallow, round dish or bowl (ours measured 28cm) using the back of a spoon. Transfer the remaining soured cream to a piping bag or sandwich bag, and snip off the tip or corner. Pipe a spider’s web design on top.

3. 3

   Sprinkle the tomatoes, onions, olives and cheese around the edge of the dish, top with the reserved coriander leaves and serve with tortilla chips for scooping.